A thick apple jam with citrus fruits can be prepared in late autumn, when the cranberries ripen, and there are so many apples that their harvest is difficult to place in their bins. Jam from apples without additives looks, in my opinion, not too presentable, and its flavor is weak. Cranberries will give the jam a scarlet color, and lemon and orange will add a pleasant smell. This jam will be a good layer for a festive cake and a delicious filling for yeast cake. It is stored at room temperature for several months, without changing their qualities.
- Cooking time: 1 hour
- Quantity: 1 liter
Ingredients for jam from apples with cranberries and citrus
- 1.5 kg of apples;
- 250 g fresh cranberries;
- 2 large oranges;
- 1 lemon;
- 1.2 kg of sugar;
Method of making jam from apples with cranberries and citrus
I made this jam from sweet apples, but if you cook it from Antonovka, then nothing terrible will happen. Just do not add lemon juice, so that the jam does not work sour.
Jam from apples can be cooked pretty quickly, you need to spend a little time on the preliminary preparation of fruit. If you stew unpeeled apples for mashed potatoes, then it takes a lot of time, so it's best to prepare the fruit differently. Peel the apples, then cut them into thin slices. Pour some water into a wide stewpan, add apple slices there.
Remove a thin layer of orange peel from thoroughly washed fruit. Then we sort the oranges into segments, as much as possible, remove the white veins, cut the segments into small pieces, add to the stew-pan to the apples.
Carefully sort out the cranberries, getting rid of the tarnished and dried berries. Wash the cranberries with running water, add to the rest of the fruit.
Shut the lid on a stewpan, bring the fruit platter to a boil. Simmer on low heat until the apples and oranges are completely soft. It usually takes me about 20-25 minutes. Grind the finished fruit mass with a blender or in a food processor to a state of uniform mashed potatoes.
Strain the puree through a sieve to filter out small particles of cranberry skin and orange fibers. The finished mash is uniform, bright and almost transparent.
Weigh the fruit puree, add sugar. From the amount of fruit indicated in the recipe, I got about 1 kg of fruit puree. To get a thick jam, add sugar in a ratio of 1 \ 1 (plus another 200-300 g per 1 kg).
With a lemon, remove a thin layer of zest, chop the orange and lemon zest into thin strips, add to the rest of the ingredients. Then squeeze the same juice from half a lemon.
Again, put the saucepan on the fire and boil the jam for about 25-30 minutes, removing the foam. Jam needs to be stirred, as a thick mass can burn. Hot jam put in clean, dry jars. Store it at room temperature.
If the jars with jam are covered with a piece of parchment and tied with string, during storage the moisture will evaporate, and the jam will harden and become like marmalade.
